Project Recipe: Golden Delicious Apple and Cheddar Turnovers with Dried Cranberries

Sooooo, shortly after we started Bon Appétempt, we realized that there was something that already existed that was quite similar called Project Recipe. Maybe you've heard of it? Well if not, it's two bloggers, Chris and Bridget, working their way through Bon Appétit's top 100 dishes. And not only do they do the whole "their version/ our version" thing, but they're also annoyingly commissioned from the mother ship itself (Bon Appétit).

But then we took a closer look and realized that Project Recipe is kinda jenky. I mean, I know it's supposed to be done by amateurs (note: Matt and I are worse than amateurs!), but in the interest of my unusually extreme competitive nature, I thought we might just take a little comparative look together...

Bon Appétit's version:

Bridget's version:

Chris's version:

 our version:

I mean, they didn't even try to balance the two turnovers on top of one another while resting both atop a glass bowl with something creamy in it!

So, I hope you realize by now that I'm (sorta) joking. All of us are just trying to have fun while tackling gourmet recipes, right? Right.

...which brings us to the first step of the making of the turnovers--a mixture of walnuts, dried cranberries and maple syrup:

I wanted to do this recipe not just to have a Project Recipe face off, but also because it sounded like a hearty dessert we could serve up to our dinner guests after a relatively light soup and salad meal. Though, I had some misgivings when Matt was shredding the cheddar cheese and said, "So, this is gonna be the appetizer, right?"

But rest assured, despite the cheddar, this is definitely a dessert.

One that's wrapped up in puff pastry nonetheless.
Aerial shot of Matt and his trusted towel-over-the-shoulder cooking technique. (Seriously, this man will not be in the kitchen without one. Not that there's anything wrong with that.)

Oh, and it should be mentioned that our baking sheets were recently ruined and we've yet to replace them so these guys baked on straight parchment paper. I don't know if this made much of a difference, but these turnovers were fairly average. Mine didn't seem to have enough filling, and I think the recipe could have used a little more maple syrup.

p.s. No hard feelings, Project Recipe. You know we're just a little jealous. :)

RECIPE via Bon Appétit


2 medium Golden Delicious apples, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
1 1/2 cups (loosely packed) coarsely grated extra-sharp cheddar cheese
1/4 cup pure maple syrup
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries
Pinch of salt
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten with 1 teaspoon water to blend (for glaze)


Toss first 6 ingredients in medium bowl to blend. DO AHEAD Can be made 2 hours ahead. Cover and chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment. Roll out 1 puff pastry sheet on lightly floured surface to 11-inch square. Using 5- to 5 1/2-inch plate or bowl as template, cut out 4 rounds from pastry. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet. Spoon filling onto half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch-long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.

Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crusts, about 25 minutes. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm or at room temperature.

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Mary Anne said...

Yours look the best! How did you get them to balance like that, wow!!

George Gaston said...

These look incredible!

The818 said...

Yours is totally better.

Renee said...

nice apple-peeling skills!

Jessica said...

Bon Appetempt is funny, too! Project recipe... is not.

Mary Anne said...

I just checked out Project Recipe, and I almost fell asleep their entries were so boring.

Anonymous said...

I love savory-ish desserts. I'm definitely trying this, and thanks to your tips I'll add a little extra filling and maple syrup.

Jodi said...

i've made these before...agree with your assessment...filling to dough ratio is not very satisfying but the flavor is savoriffic.

Rachel said...

Maybe you should delve into Cooks Illustrated? Although, admittedly slightly more amateur-friendly with minimal freaky ingredients and techniques other languages....

Brock said...

I love how you balanced your turnover on a grilled chicken thigh. You are waaaay more creative than those other people.

Courtney said...

i wish i could peel an apple like that!! i feel like i'll lnever learn how to do that. these look beautiful!

Anonymous said...

That was a grilled chicken thigh?!
very creative. I always smile when I read your blog!
ps: I'm being asked to word verify "blopho"